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MEXICAN MACARONI

Source of Recipe

TOH BB 2006


List of Ingredients

2 c. dry shell macaroni
1 (8 oz.) sour cream
1 (10 oz.) can Rotel tomatoes/chilies
1 (10.5 oz.) can cream of mushroom soup
4 oz. can chopped green chilies
1 (8 oz. pkg.) shredded colby/montery jack cheese blend*
salt & pepper to taste.

* Try Mexican Velevetta


Recipe

In a 3 qt. non-stick saucepan cook shell macaroni in boiling water for 6 minutes.
Drain.
In the saucepan add to the macaroni the sour cream, rotel tomatoes, cream of mushroom soup, green chilies and half of the cheese mixture.
Add salt & pepper to taste, mix well.
Put over low heat and stir in the rest of the cheese.
Bake at 350 degreese 30-35 minutes.